586 Modern Food Microbiology
6. Anderson, R.E. 1984. Growth and corresponding elevation of tomato juice pH by Bacillus coagulans. J. Food Sci. 49:647,
649.
7. Anellis, A., and D. Berkowitz. 1977. Comparative dose-survival curves of representative Clostridium botulinum type F
spores with type A and B spores. Appl. Environ. Microbiol. 34:600–601.
8. Angulo, F.J., J. Getz, J.P. Taylor, K.A. Hendricks, E.L. Hathaway, S.S. Barth, H.M. Solomon, A.E. Larson, E.A. Johnson,
L.N. Nickey, and A.A. Reis. 1998. A large outbreak of botulism: The hazardous baked potato. J. Infect. Dis. 178:172–177.
9. Anniballi, F.L. Fenicia, G. Franciosa, and P. Aureli. 2002. Influence of pH and temperature on the growth of and toxin
production by neurotoxigenic strains of Clostridium butyricum type E. J . Food Protet. 65:1267–1270.
10. Austin, J.W., and K.C. Dodds. 2001. Clostridium botulinum. In Foodborne Disease Handbook, Vol. 1, 2nd ed., ed. Y.H.
Heu, M.D. Pierson, and J.R. Gorham, 107–138. New York: Marcel Dekker.
11. Baker, D.A., and C. Genigeorgis. 1990. Predicting the safe storage of fresh fish under modified atmospheres with respect
to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth. J. Food Protect. 53:131–140.
12. Barnes, E., and M. Ingram. 1956. The effect of redox potential on the growth of Clostridium welchii strains isolated from
horse muscle. J. Appl. Bacteriol. 19:117–128.
13. Beecher, D.J., J.L. Schoeni, and A.C.L. Wong. 1995. Enterotoxic activity of hemolysin BL from Bacillus cereus. Infect.
Immun. 63:4423–4428.
14. Beecher, D.J., J.S. Pulido, N.P. Barney, and A.C.L. Wong. 1995. Extracellular virulence factors in Bacillus cereus endophthalmitis: Methods and implication of involvement of hemolysin BL. Infect. Immun. 63:632–639.
15. Bradshaw, J.G., G.N. Stelma, V.I. Jones, J.T. Peeler, J.G. Wimsatt, J.J. Corwin, and R.M. Twedt. 1982. Thermal inactivation
of Clostridium perfringens enterotoxin in buffer and in chicken gravy. J. Food Sci. 47:914–916.
16. Bryan, F.L., T.W. McKinely, and B. Mixon. 1971. Use of time-temperature evaluations in detecting the responsible vehicle
and contributing factors of foodborne disease outbreaks. J. Milk Food Technol. 34:576–582.
17. Byrne, M.P., T.J. Smith, V.A. Montgomery, and L.A. Smith. 1998. Purification, potency, and efficacy of the botulinum
neurotoxin type A binding domain from Pichia pastoris as a recombinant vaccine candidate. Infect. Immun. 66:4817–
4822.
18. Christiansen, L.N., J. Deffner, E.M. Foster, and H. Sugiyama. 1968. Survival and outgrowth of Clostridium botulinum
type E spores in smoked fish. Appl. Microbiol. 16:133–137.
19. Ciccarelli, A.S., D.N. Whaley, L.M. McCroskey,D.F. Gimenez, V.R. Dowell, Jr., and C.L. Hatheway. 1977. Cultural and
physiological characteristics of Clostridium botulinum type G and the susceptibility of certain animals to its toxin. Appl.
Environ. Microbiol. 34:843–848.
20. Craig, J., and K. Pilcher. 1966. Clostridium botulinum type F: Isolation from salmon from the Columbia River. Science.
153:311–312.
21. Creti, R., L. Fenicia, and P. Aureli. 1990. Occurrence of Clostridium botulinum in the soil of the vicinity of Rome. Curr.
Microbiol. 20:317–321.
22. Crisley, F.D., J.T. Peeler, R. Angelotti, and H.E. Hall. 1968. Thermal resistance of spores of five strains of Clostridium
botulinum type E in ground whitefish chubs. J. Food Sci. 33:411–416.
23. Damgaard, P.H., H.D. Larsen, B.M. Hansen, J. Bresciani, and K. Jorgensen. 1996. Enterotoxin-producing strains of
Bacillus thuringiensis isolated from food. Lett. Appl. Microbiol. 23:146–150.
24. Dodds, K.L. 1989. Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum
in cooked, vacuum-packed potatoes. Appl. Environ. Microbiol. 55:656–660.
25. Duncan, C.L. 1973. Time of enterotoxin formation and release during sporulation of Clostridium perfringens type A. J .
Bacteriol. 113:932–936.
26. Duncan, C.L. 1976. Clostridium perfringens. In Food Microbiology: Public Health and Spoilage Aspects, ed. M.P.
deFigueiredo and D.F. Splittstoesser, 170–197. Westport, CT: AVI.
27. Duncan, C.L., and D.H. Strong. 1968. Improved medium for sporulation of Clostridium perfringens. Appl. Microbiol.
16:82–89.
28. Duncan, C.L., and D.H. Strong. 1969. Ileal loop fluid accumulation and production of diarrhea in rabbits by cell-free
products of Clostridium perfringens. J. Bacteriol. 100:86–94.
29. Eklund, M., and F. Poysky. 1965. Clostridium botulinum type E from marine sediments. Science 149–306.
30. Erickson, M.C., and J.L. Kornacki. 2003. Bacillus anthracis: Knowledge in contamination of food. J. Food Protect.
66:691–699.
6. Anderson, R.E. 1984. Growth and corresponding elevation of tomato juice pH by Bacillus coagulans. J. Food Sci. 49:647,
649.
7. Anellis, A., and D. Berkowitz. 1977. Comparative dose-survival curves of representative Clostridium botulinum type F
spores with type A and B spores. Appl. Environ. Microbiol. 34:600–601.
8. Angulo, F.J., J. Getz, J.P. Taylor, K.A. Hendricks, E.L. Hathaway, S.S. Barth, H.M. Solomon, A.E. Larson, E.A. Johnson,
L.N. Nickey, and A.A. Reis. 1998. A large outbreak of botulism: The hazardous baked potato. J. Infect. Dis. 178:172–177.
9. Anniballi, F.L. Fenicia, G. Franciosa, and P. Aureli. 2002. Influence of pH and temperature on the growth of and toxin
production by neurotoxigenic strains of Clostridium butyricum type E. J . Food Protet. 65:1267–1270.
10. Austin, J.W., and K.C. Dodds. 2001. Clostridium botulinum. In Foodborne Disease Handbook, Vol. 1, 2nd ed., ed. Y.H.
Heu, M.D. Pierson, and J.R. Gorham, 107–138. New York: Marcel Dekker.
11. Baker, D.A., and C. Genigeorgis. 1990. Predicting the safe storage of fresh fish under modified atmospheres with respect
to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth. J. Food Protect. 53:131–140.
12. Barnes, E., and M. Ingram. 1956. The effect of redox potential on the growth of Clostridium welchii strains isolated from
horse muscle. J. Appl. Bacteriol. 19:117–128.
13. Beecher, D.J., J.L. Schoeni, and A.C.L. Wong. 1995. Enterotoxic activity of hemolysin BL from Bacillus cereus. Infect.
Immun. 63:4423–4428.
14. Beecher, D.J., J.S. Pulido, N.P. Barney, and A.C.L. Wong. 1995. Extracellular virulence factors in Bacillus cereus endophthalmitis: Methods and implication of involvement of hemolysin BL. Infect. Immun. 63:632–639.
15. Bradshaw, J.G., G.N. Stelma, V.I. Jones, J.T. Peeler, J.G. Wimsatt, J.J. Corwin, and R.M. Twedt. 1982. Thermal inactivation
of Clostridium perfringens enterotoxin in buffer and in chicken gravy. J. Food Sci. 47:914–916.
16. Bryan, F.L., T.W. McKinely, and B. Mixon. 1971. Use of time-temperature evaluations in detecting the responsible vehicle
and contributing factors of foodborne disease outbreaks. J. Milk Food Technol. 34:576–582.
17. Byrne, M.P., T.J. Smith, V.A. Montgomery, and L.A. Smith. 1998. Purification, potency, and efficacy of the botulinum
neurotoxin type A binding domain from Pichia pastoris as a recombinant vaccine candidate. Infect. Immun. 66:4817–
4822.
18. Christiansen, L.N., J. Deffner, E.M. Foster, and H. Sugiyama. 1968. Survival and outgrowth of Clostridium botulinum
type E spores in smoked fish. Appl. Microbiol. 16:133–137.
19. Ciccarelli, A.S., D.N. Whaley, L.M. McCroskey,D.F. Gimenez, V.R. Dowell, Jr., and C.L. Hatheway. 1977. Cultural and
physiological characteristics of Clostridium botulinum type G and the susceptibility of certain animals to its toxin. Appl.
Environ. Microbiol. 34:843–848.
20. Craig, J., and K. Pilcher. 1966. Clostridium botulinum type F: Isolation from salmon from the Columbia River. Science.
153:311–312.
21. Creti, R., L. Fenicia, and P. Aureli. 1990. Occurrence of Clostridium botulinum in the soil of the vicinity of Rome. Curr.
Microbiol. 20:317–321.
22. Crisley, F.D., J.T. Peeler, R. Angelotti, and H.E. Hall. 1968. Thermal resistance of spores of five strains of Clostridium
botulinum type E in ground whitefish chubs. J. Food Sci. 33:411–416.
23. Damgaard, P.H., H.D. Larsen, B.M. Hansen, J. Bresciani, and K. Jorgensen. 1996. Enterotoxin-producing strains of
Bacillus thuringiensis isolated from food. Lett. Appl. Microbiol. 23:146–150.
24. Dodds, K.L. 1989. Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum
in cooked, vacuum-packed potatoes. Appl. Environ. Microbiol. 55:656–660.
25. Duncan, C.L. 1973. Time of enterotoxin formation and release during sporulation of Clostridium perfringens type A. J .
Bacteriol. 113:932–936.
26. Duncan, C.L. 1976. Clostridium perfringens. In Food Microbiology: Public Health and Spoilage Aspects, ed. M.P.
deFigueiredo and D.F. Splittstoesser, 170–197. Westport, CT: AVI.
27. Duncan, C.L., and D.H. Strong. 1968. Improved medium for sporulation of Clostridium perfringens. Appl. Microbiol.
16:82–89.
28. Duncan, C.L., and D.H. Strong. 1969. Ileal loop fluid accumulation and production of diarrhea in rabbits by cell-free
products of Clostridium perfringens. J. Bacteriol. 100:86–94.
29. Eklund, M., and F. Poysky. 1965. Clostridium botulinum type E from marine sediments. Science 149–306.
30. Erickson, M.C., and J.L. Kornacki. 2003. Bacillus anthracis: Knowledge in contamination of food. J. Food Protect.
66:691–699.